Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

Trim excess fat from the pork tenderloin.

Make about six 1-inch deep slits in the loin and stuff with sliced garlic.

Rub the loin with 1 tablespoon olive oil, mustard, paprika, 2 teaspoons salt, and 1 teaspoon pepper.

Place the loin on the foil-lined baking sheet and bake for about 50 minutes, or until cooked through and tender.

Let the pork rest for 10 minutes, lightly covered with foil, before slicing.

Slice into 12 small slices (3 per serving).

While the pork roasts, place a large pot over medium heat.

Add the remaining 4 tablespoons olive oil. Once hot, add the quartered, cored, and shredded red cabbage.

Add the cider vinegar, ground caraway seeds, 1 1/2 tablespoon salt, and the remaining 1 teaspoon pepper.

Stir to combine, reduce heat to medium-low, and cover.

Braise for 40-45 minutes, stirring occasionally to prevent burning.

Check the seasoning and adjust if needed.

While the pork roasts and cabbage braises, place the cubed potatoes in a medium pot and cover with water.

Add the remaining 2 1/2 tablespoons of salt to the water.

Bring to a boil, then reduce heat to simmer and cook for 20-22 minutes, until fork tender.

Drain the potatoes and return them to the pot.

Place the pot over medium-high heat for a minute to dry the potatoes.

Remove from heat and add the butter, then the milk in increments, mashing until creamy.

Add more salt if needed, and cover to keep warm.

Garnish with chopped parsley, if desired.

To serve, plate the pork tenderloin slices with the braised cabbage and mashed potatoes.